Tex-Mex chicken fajitas with sweet pepper–tomato salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tex-Mex chicken fajitas with sweet pepper–tomato salsa

Soy-Free

2 Servings, 630 Calories/Serving

20 Minutes

We toss together sweet peppers, tomatoes, and cilantro for a brightly colored salsa to top these Tex-Mex-inspired chicken fajitas.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces boneless skinless chicken breast strips
  • Sun Basket fajita spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • 6 ounces organic sweet mini peppers
  • 1 organic red onion
  • ¼ pound organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket Aleppo-lime vinaigrette base (lime juice - onion - Aleppo chile flakes)
  • 6 Mi Rancho Artisan tortillas
  • ¼ cup organic Greek yogurt
Chef's Tip
The key to browning chicken strips for fajitas is to start with a hot pan and dry meat, so be sure to pat the chicken as dry as possible before cooking. If making this dish for four people, cook the chicken strips in two batches, adding more oil to the pan between batches if needed.

Nutrition per serving

Calories: 630, Protein: 46g (92% DV), Fiber: 14g (56% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 80mg (27% DV), Sodium: 880mg (37% DV), Carbohydrates: 69g (23% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper and the fajita spice blend.
In a large frying pan over medium-high heat, warm 2 teaspoons [1 TBL] oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned and cooked through, 6 to 8 minutes. Transfer to a plate.
While the chicken cooks, prepare the salsa.

2

Make the sweet pepper–tomato salsa

  • Remove the stems and seeds from the sweet mini peppers; thinly slice the peppers crosswise into rings.
  • Peel and finely chop enough onion to measure ¼ cup [½ cup].
  • Cut the tomatoes in half.
  • Coarsely chop the cilantro; set aside half for garnish.
In a medium bowl, stir together the peppers, onion, tomatoes, Aleppo-lime vinaigrette base, half the cilantro, and 2 to 3 teaspoons oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you heat the tortillas.

3

Warm the tortillas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Set out the tortillas, chicken, salsa, yogurt, and remaining cilantro and invite everyone to assemble their own fajitas.
Kids Can!
  • Measure the onion.
  • Stir the salsa.
  • Assemble their own fajitas.